1 9-inch graham cracker Ready crust
1 egg yolk
2 (8 oz.) cream cheese, softened at room temperature
2 eggs
1 (16 oz.) can pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
8 oz. Cool Whip
Toasted pecan halves
3/4 c. sugar

Beat egg yolk and brush on crust. Bake in a preheated 350 degree oven for 5 minutes. Set aside. In a large mixer bowl, beat cream cheese, sugar and eggs on medium speed until smooth. Add pumpkin and spices. Continue mixing until well blended. Spoon into prepared pie crust and bake on 350 degrees until set (40-45 minutes.) Cool, then refrigerate several hours or overnight. Top with whipped cream and toasted pecan halves.